INGREDIENTS

INSTRUCTIONS

DRESSING
Note:
Celery root can be tough unless very finely shredded; you need a
machine to do that for you.
To prepare the celery root:
To prevent the celery from discoloring, work quickly. Peel the brown
outside off the celery root with a short, stout knife, cut into
chunks, and shred in the machine. At once, toss in a bowl with the
salt and lemon juice. (If you are doing a lot, shred and season in
batches in order to prevent it from yellowing.)
To make the dressing:
Meanwhile, warm other bowl in hot water; dry it. Add the mustard, and
by dribbles whisk in the boiling water, then the oil; finally dribble
and whisk in the vinegar to make a thick, creamy sauce. To assemble:
Taste the celery root. If it seems salty, rinse it in cold water,
drain, and dry it. Fold it into the sauce, and correct seasoning.
Fold with the optional parsley. Makes 6 to 8 servings. Ahead-of-time
note: The celery root is ready to serve now, but will be more tender
if it steeps in the refrigerator several hours. It will keep several
days, covered, in the refrigerator.
Recipes from Healthy Homestyle Cooking by Evelyn Tribole, M.S., R.D.
(Rodale, c copyright 1994 by Evelyn Tribole), to be released in the
fall.
From The Way to Cook by Julia Child (Knopf, copyright 1989 by Julia
Child).
Converted by MC_Buster.
NOTES : That big, brown, knobby, ugly vegetable known as celery root
or celeriac is almost snowy white inside, and makes a marvelous
salad, or an accompaniment to smoked or broiled fish, cold cuts, and
other vegetables.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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